Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1887-10-30
bread.crumbs. Cover the top with bits |
1922. .xa& In, tho 1,ron and hrnzzn

bread-crumbs. Cover the top with bits
butter; set in the oven and brown.
Ham Toast-A good way to Use rem
nants OF boiled ham is to mage ham
toast. Crate or mince the ham very
fine, put il in stewpsn with couple OF
boiled eggs chopped fine, little butter,
pepper and salt, ano two tablespoonf.uls
of cream or milk. Make copple THICK
slices Of toasts, butter them and pour the
prepared ham over; serve very hot.
a nice dish for breakfast Is made by
chopping fine bits OF boiled ham or other
NESTS or remnants of beefsteak. Make q
batter of two eggs, one teacup OF sweet
mllk, pinch of salt, tesspoonful OF
baking powder in -four, pepper to taste,
| q our enough to make thin batter. Then
add your mince meat. Have ready q
| irving pan with hot pork fryipgs or butter
and lard mixed Drop the batter in the hot
lat with q spoon; brown quickly; turn as
soon IS cooked through; dish and send
| TO the table.
Another way to use up bits OF cold
boiled ham: Chop the meat nicely; put
into frying pan; teaspoonfdl OF but
ter, rolled in brown four; q tablespoon
full of vinegar; little pepper; quarter
of teaspoontul of mustard; let l5 boil
and put in the minced ham; stir until
very hot; turn into pie-dish, set it II
the oven and break on the surtsce five or
six eggs; siut ap IN the oven and bake
1ve minutes, or just long enough to SCI
he eggs, and serve IN the pie dish.
Carolina Stew-Take cold beef, cut
fine, add one tablespoonful Ct currao'
j lily, one of wine, one Of utter, half 6
chopped onion, the juice of lemon, pep
per and sslt. Stir altogether over the
dre fifteen minutes. Before serving cut
up two cucumber pickles and mix in.
Sliced hash-Cut cold meat IN thin,
large slices and make rich gravy, season
with pepper, salt and minced onion
lhicken with grated Cracker, ada Table
spoon each OF butter and mushroo q
catsup, let simmer ten minutes, lay in tn:
slices Of meat, and heat thoroughly. Gar
nish with sliced lemon.
Fried hash-Take equal quantities Of
cold lean meat and boiled potatoes, sea
son highly with salt and pepper, anC
moisten with soup stock. Put suficien
lard or butter in frying pan to cover tn
bottom We'll, have it very hot end put il
the hash; stir until 1t is all Drowned
Season BY adding the juice of one lemon
catsup each. Serve hot with fried toast
Garnish with lemon or parsley.
Rabbit seup-Cut the rabbit into piece
and soak in wsrm water for ten minute
to draw out the blood. Put the piece
into saucepan with a quart of white
broth, or if you have not this, milk ant
water; season with salt and add q few
sprigs of parsley. Let this simmer yer,
slowly until the meat is very tender
strain, pick all the meat from the boDe'
and chop it as fine as possible; return i
to the soup, and set over the fire, adding
cup of hot cream, and two tablespoon
suls of siited bread crumbs. A nic'
change is made by adding either rice
pearl barely, or Vermecelli, which must o.
cooked separately in boiling water o
milk, and added to the soup just befor'
serving Little slices of ligh Iy butteret
and we'll Drowned toast should accom-
pany it.